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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Experience a slice of the sunny Amalfi Coast with this moist and delicious Limoncello Cake! Bursting with bright citrus flavor, this incredible cake infused with the essence of Limoncello liqueur and notes of fresh lemon zest is sure to tantalize your senses and satisfy your sweet tooth.
From its heavenly texture to its harmonious flavor profile, this Italian classic is a must-try for any dessert lover looking to add a touch of Italy to their dessert table!
Known for its bright yellow color and intense lemon flavor, Limoncello is a vibrant and tangy Italian lemon liqueur. Made from the zest of fresh lemons, grain alcohol, water, and sugar, it is primarily produced in the southern regions of Italy, such as the Amalfi Coast and Sicily, where there is an abundance of lemon groves.
Limoncello is often enjoyed as a chilled digestif after meals or used as an ingredient in various cocktails and lemon desserts, including this yummy Limoncello cake and my chocolate almond Limoncello cake.
This citrus-infused Limoncello cake recipe is a delectable dessert that is a true celebration of Italy’s love affair with lemons. It’s full of aromatic lemon flavor from tart Limoncello liqueur and fresh lemon zest that is folded right into the batter to create a cake that is the perfect balance of sweetness and tang. This cake is a lemon lover’s dream come true.
Not only is this Limoncello cake incredibly scrumptious, but it’s also remarkably easy to make. With just a few simple steps and no need for fancy ingredients, anyone can make this Italian cake. So whether you’re an experienced baker or a beginner, this recipe is a fantastic choice for an impressive dessert that is both simple and irresistibly delicious.
No matter the occasion, Limoncello cake is guaranteed to be a crowd-pleaser that leaves everyone craving for more. You can enjoy a slice of this yummy cake alongside your morning coffee for a delightful breakfast or elevate it to the next level by serving it with a dollop of whipped cream at your next dinner party.
Yes, Limoncello cake does contain alcohol. Limoncello liqueur is a key ingredient that is incorporated into the batter to infuse the delicious cake with its distinctive tart lemony flavor. However, during the baking process, a significant amount of the alcohol evaporates. Therefore, while this Limoncello cake recipe does contain alcohol, its presence primarily contributes to the flavor profile rather than providing any significant alcoholic effect.
To begin, preheat your oven to 350°F (180°C). It must be nice and hot before the Limoncello cake goes in to bake.
Then generously grease a 9-inch (23 cm) bundt pan and dust it with flour to prevent the cake from sticking (photo 1). You can also bake the cake in an 8-inch (20 cm) round cake pan if you prefer.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt (photo 2). Sifting is an important step because it helps to remove any lumps and ensures even distribution of the leavening agent and salt. Then set the flour mixture aside for now.
Next, in a separate bowl, whip the room-temperature egg whites with an electric hand mixer or stand mixer for about 4 minutes or until stiff peaks form (photo 3). This step is crucial as it incorporates air into the egg whites, which gives the cake its light and airy texture. Then set the whipped egg whites aside for a later step.
In a different large bowl, use the electric mixer to beat the room-temperature egg yolks and sugar together for about 3 to 5 minutes or until the mixture is light and fluffy (photo 4).
Next, mix the vegetable oil, Limoncello, and lemon zest into the egg yolk mixture until smooth (photo 5). Then use a rubber spatula to fold the flour mixture into the wet ingredients just until combined (photo 6).
This step is the key to a fluffy cake! Very gently fold the whipped egg whites into the cake batter with a rubber spatula (photo 7). The goal here is to fully incorporate the whites without deflating them, which will add volume to the batter and give the cake a lighter texture.
To bake, carefully pour the batter into the prepared bundt pan (photo 8). Then transfer the pan to the preheated oven and bake the cake for about 25 to 30 minutes. When the lemon cake is done baking, a toothpick inserted into the center should come out clean. Keep in mind, that baking times can vary from oven to oven.
Once the cake is baked to perfection, remove it from the oven and place it on a wire rack. Now, let it cool in the bundt pan for about 10 minutes before turning it out onto the cooling rack and letting it cool completely.
Then once your Limoncello cake has reached room temperature, dust it with powdered sugar and serve!
To store the Limoncello cake, first make sure that it has completely cooled and then wrap it tightly in plastic wrap or place it in an airtight container. You can then store it at room temperature for up to 3 days or in the fridge for up to a week.
For longer storage, you can freeze the wrapped Limoncello cake for up to 3 months. Just let it thaw out overnight at room temperature before serving.
Other cakes for you to try it out:
Classic Limoncello cake presents beautifully and is absolutely delicious on its own with just a dusting of powdered sugar. However, it’s also very easy to customize. Here are some yummy ideas for inspiration!
Enjoy your limoncello cake with one of these Italian drinks:
It’s most often served after meals as a digestive. However, it’s also commonly used in desserts.
Lemon-flavored vodka and fresh lemon juice are the best substitutes for the Limoncello in this cake recipe.
Limoncello is very concentrated so it has more of a lemon candy taste that is quite sweet and tart.
This typically happens due to overmixing. You only need to mix the wet and dry ingredients together until they are fully incorporated. It’s also crucial that you gently fold the whipped egg whites into the batter.
